Tuesday, October 4, 2011

Hearty Three-Cheese Lasagna

First off, this recipe isn't "exact". The amount of sauce you'll use depends on how big your pan is or whether you divide it into two pans. Remember to keep an eye on the amount of sauce you have while you're layering. The first time I made this, I made it with 1/2 the sauce and ran out on the last layer. With this recipe, I sometimes will have a little left over. Put it in a freezer box and you'll have a nice spaghetti sauce for later!

Secondly, this is a time-consuming recipe. This lasagna is really a labor of love. You can make the sauce the day before ( I always do), then layer the ingredients the next morning, and bake that night.

There's carrots and spinach in it, but don't let it throw you off.

The carrots are in the sauce and practically unnoticeable.
Shhhhh. I'm always looking for ways to sneak in some veggies.

In a heavy large saucepan over medium heat, heat olive oil. Add onion, carrots and garlic; sauté until softened, about 10-12 minutes. Add beef and sausages to pan. Saute until thoroughly cooked, breaking up meat with back of spoon (approximately 7-10 minutes).

**You really could divide this recipe into two pans. I usually do this because by night 2, we're sick of lasagna. This is A LOT of lasagna, especially for a small family. Just set out two pans and divide it as you go. Measurements do not have to be exact!

You can see here that I divided it up between 2 pans.
One for dinner and one to share or freeze.

1 comment:

About Me

I'm a Southern girl transplanted to the Midwest. As I try to adapt, I make no apologies for my accent and good manners. I love to "dish" on whatever comes to mind, whether it be my family, decorating, fashion, food, or just life in general. I'm married and have 2 wonderful daughters.